175 g unsalted butter

    200 g white caster sugar

    8 g vanilla sugar (1 sachet)

    a pinch of salt

    2 medium eggs

    red gel food coloring

    220 g flour (all purpose)

    5 g baking powder

    8 g cocoa powder


    350 g white chocolate

    125 ml whipping cream

    75 g Oreo cookies


    700 g white chocolate

    You can make 70 cookies with this recipe


    In a large bowl, combine the softened unsalted butter with the white caster sugar, vanilla sugar, and salt. Mix until smooth. Add the eggs one at a time, mixing well after each addition. Add the red gel food coloring and mix again. Sift the flour, baking powder, and cocoa powder into the bowl. Mix until fully combined.

    Spread the red velvet cookie dough evenly on a baking tray lined with baking paper.

    Bake the red velvet in a preheated oven at 175°C for 20-30 minutes. Keep an eye on the baking time, as every oven is different.

    Bring the whipping cream to a boil. Add the broken white chocolate (350g) and let it sit for 1 minute. Mix until fully combined.

    Chop the Oreo cookies into small pieces.

    Add the chopped Oreos to the white chocolate ganache and mix well.

    Spread the Oreo mixture on top of the red velvet and distribute evenly. Cover and refrigerate until the ganache is firm.

    Cut the red velvet cake into small cubes and place them in the freezer for a while until they become cold (this will help the chocolate to harden quickly and look nice).

    Melt the white chocolate (700g) in a double boiler. Put the melted white chocolate into a small deep bowl and put a small amount into a piping bag (for the lines).

    Dip the red velvet cubes into the melted white chocolate and place them on a sheet of baking paper.

    Decorate the red velvet cubes with lines of chocolate and red velvet crumbs.